New York Times bestselling author. Slow cooking expert.

I think that's one of my better photos! During my year-long challenge, we didn't eat much take-out. There were a few nights where we succumbed because I made a dessert or a drink in the crockpot instead of a main dish and we were tired of leftovers. Really tired. But for the most part, we just didn't eat out.

To get our fix, I tried my hardest to recreate "take out fake out" dinners. The results were pretty darn good, and I've continued my quest keep our menu drawer (I know, it's weird. A whole drawer full of takeout menus--it's like we collect them or something) closed.

Here's the new favorite:

The Ingredients.

serves 4

1 1/2 pounds beef round steak, sliced or beef stir fry strips

1/4 cup gluten free soy sauce (LaChoy or Tamari wheat-free)

2 teaspoons ground ginger

3 tablespoons honey (not pictured, the kids stole it to use on their pancakes.)

For absolute best results, marinate the meat the night before in a plastic bag with the sauce ingredients: soy sauce, honey, ginger, and orange juice. In the morning, dump the contents into an empty cooker and add the vegetables on top.

Cover and cook on low for 6 to 7 hours, high for 3-4, or until meat is fully cooked and super tender. Stir fry meat cane sometimes be tough---cook until it's really soft and pliable. Serve over rice with the crock juice.

The Verdict.

The orangey-sweet flavor is fantastic, and fully satisfied my takeout craving. I liked that the vegetables steamed nicely in the same pot, creating a much lighter meal than we'd get if ordering in. I still can't convince my girls to eat bok choy, but they are now old enough to not get upset when the veggies and meat are touching.

This looks tasty! And that is a great photo. I like that the veggies appear to still retain their shape - something I would be concerned about when slow cooking them. I often use my slow cooker as a way to keep us from eating out too!

Hi Maria,you aren't missing out on too awful lot. :-) It's like a tiny cabbage plant with longer leaves. You can use any vegetables you'd like--cauliflower, string beans, asparagus-- they would all work just fine.

AYearofSlowCooking.com and StephanieODea.com are participants in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.